RAW STRAWBERRY CHEESECAKE
3/4 cup dried coconut (or organic desiccated coconut)
1 1/4 cups brazil nuts or cashews
1/2 tsp. vanilla extract
1/2 tsp. lemon zest
1/3 cup soft, pitted dates (medjool dates work well)
pinch of sea salt or himalayan crystal salt
- Line a 25cm springform cake tin with plastic wrap; it needs to be fully lined with no gaps around the sides.
- Using the metal blade in your food processor, blend coconut into a fine flour. Add nuts and pulse until they are the size of large couscous (you want some texture as this makes for a more ‘biscuity’ base). Add the rest of the ingredients and pulse until the dough holds together when squeeze between your fingers.
- Firmly press the mixture into the base of the cake tin. Set aside.
1 1/2 cups cashews (soaked in water for 2 hours and rinsed)
3/4 cup young coconut flesh from a drinking coconut (this can be replaced with cashews)
1 cup almond milk
3/4 cup extra virgin coconut oil, in liquid form
1/4 cup cacao butter, in liquid form (or replace with another 50g of coconut oil)
1/2 cup coconut sugar or organic maple syrup
1/4 tsp. vanilla bean seeds, scraped from pod
4 Tbsp. lemon juice
1/4 tsp. sea salt
2 1/2 cups fresh or frozen strawberries, thawed
1/4 cup coconut sugar or organic maple syrup
2 Tbsp. lemon juice
1/2 cup extra virgin coconut oil, in liquid form
Freeze-dried raspberries or strawberries (optional)
- Blend all ingredients for the white filling until smooth in a high-speed blender (be careful not to let mixture overheat). The consistency should be a little thicker than cream. Add a drop more almond milk, if needed, to get it super-smooth. Pour half the mixture over the ‘biscuit’ base.
- Add all ingredients for pink filling to the remaining mix in the blender. Blend until smooth.
- Pour into cake tin on top of the white filling and lightly fold in with a spatula. (Don’t over-mix as you want to create a swirling, two-tone effect.)
- Refrigerate overnight, or freeze for 5 hours until set. (This cheesecake also works well as an ice cream cake served from the freezer).
- Remove cheesecake from the tin, take off plastic wrap and transfer to a plate. Use a palate knife to smooth the outside of the cheesecake, then decorate with crushed freeze-dried raspberries or strawberries